Combine all in a crock pot. Cook on low 6-7 hours**, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta (16 oz).
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.
**You can cook this meal in 20 minutes if you have the chicken and bacon cooked ahead of time. Just bring everything to a simmer to melt the swiss cheese and warm everything though.